The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]
COOKIES, BARS, & LEFSE
Peanut Butter Cookies
Carl Pearson
|
1 cup granulated sugar 1 cup brown sugar |
2 eggs 2 cups chunky peanut butter |
|
Drop by spoonfuls on cookie sheet and bake about 10 minutes at 325°. | |
Peanut Cookies
Olive Jacobson--recipe from her mom, Gladys Nelson
|
1 cup shortening 2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 cup corn flakes, crushed 2 cups oatmeal |
2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon soda 1 cup peanuts, coarsely chopped |
|
Cream shortening and sugar together. Add eggs and beat more. Add vanilla. Mix in remaining ingredients in order given. Mold with hands and press down with fork. | |
Pecan Fingers
Harriet Stanley--Annie Kleppe's old recipe
|
2 cups flour (I use 1 1/2 cups for richer cookie)
1 cup butter 2/3 cup powdered sugar |
1 tablespoon water
1/4 teaspoon salt 1/2 cup chopped pecans |
|
Cream together. Shape into fingers. Bake at 300° for 20 minutes. A good Christmas cookie. | |
Pecan Fingers
Harriet Stanley--I like this recipe better.
|
2 1/2 cups cake flour (or 2 cups if not using cake flour) 1 cup butter 1/2 cup powdered sugar |
vanilla salt 2 cups chopped pecans powdered sugar |
|
Combine flour, butter, 1/2 cup powdered sugar, vanilla, salt, and pecans. Shape into fingers. Bake at 400° for 10-12 minutes--watch. Roll in powdered sugar while still warm. | |
Fork Cookies
Alice Sullivan--recipe from her aunt, Annie Pearson
|
1 cup brown sugar 1 cup white sugar 1 cup butter or oleo 3 eggs 2 teaspoons soda |
2 teaspoons cream of tartar 3 1/2 cups flour 1 teaspoon vanilla pinch of salt |
|
Cream shortening and sugar; add well-beaten eggs, then soda and cream of tartar sifted into flour. Add vanilla and salt. Take dough by tablespoons and form into ball with hands. Place on cookie sheet; press down with fork and bake until nice and brown. About 70 cookies. | |
Butter Cookies
Deb Stanley
|
1 pound butter, softened 2 cups sugar 1 teaspoon salt |
4 cups flour 1 teaspoon vanilla 1 egg |
|
Roll dough into 2" log. (Use center cardboard from paper towel roll and saran wrap.) Refrigerate 2 hours. Cut into 1/4" thick slices. Bake at 375° for 10 minutes. Cool a little on baking sheet, then move to cooling racks. Very good--taste like shortbread cookies. | |
Krumkake
Olive Jacobson & Harriet Stanley--Gladys Nelson's recipe
|
1 cup butter, softened 1 cup white sugar 1 cup buttermilk (or 1 c. cream + 4 eggs) 2 eggs |
1 teaspoon cardamom (or to taste) 1 teaspoon vanilla 2 cups flour, or enough to make a stiff dough |
|
Mix all ingredients well. Place about 1 tablespoon dough in center of Krumkake iron. Keep turning until done. Take off with spatula and form into a roll while hot. Fresh cardamom will give a stronger seasoning. You can grind your own or use ground cardamom. | |
Krumkake
Harriet Stanley & Matt Stanley--Esther (Vernon) Johnson's recipe
|
3 eggs
3/4 cup sugar 1 teaspoon cardamom 1/2 cup butter, melted |
1 cup + 2 tablespoons flour (enough to make pancake batter consistency)
1/2 cup cream |
| Beat together eggs, sugar, and cardamom. Mix in butter and flour. Whip cream and fold into mixture. Bake on krumkake iron. | |
| Matt's recipe above, and those to follow in this section are from last year's 4-H fair, where he received a perfect Blue Ribbon score for his cookies and for his display of a Norwegian table setting for a holiday meal. He even did a menu up in Norwegian and learned a few phrases for his interview with the cooking judges. His Grampa Stanley would have been proud, I know his Dad and Mom were. | |
Kringla
Olive Jacobson--recipe from her mom, Gladys Nelson
|
1 cup sugar 1 cup cream 1 1/2 cups buttermilk 1 teaspoon baking powder |
dash salt 1 teaspoon soda 1 teaspoon anise seed 5 cups flour |
|
Mix all ingredients well. Take a small portion of dough and roll into a finger size. Form into a pretzel shape and bake on cookie sheet. Can be served warm with butter. This recipe is from Mom, Gladys Nelson. She didn't have an oven temp. I would guess about 350°. She would say bake until done. | |
Fattigmand
Matt Stanley
|
12 egg yolks 4 egg whites 12 tablespoons sweet cream 12 tablespoons sugar 1/2 cup butter, melted |
1 teaspoon ground cardamom 1/2 teaspoon salt 1/2 jigger of brandy Flour to make stiff dough Powdered sugar |
|
Beat the egg yolks, add whites and then sugar; beat well. Add the cream, cardamom, and salt. Add melted butter. Add enough flour to make dough stiff enough to handle. Chill overnight (makes dough easier to work with). Roll out VERY THIN. Cut into diamond shaped pieces; cut a small slit in center lengthwise. Pull one end through the hole. Fry in deep fat until very light brown. Dust with powdered sugar. I cut the recipe in half. | |
Sandbakelser
Joyce Mueller
|
1 teaspoon vanilla 1 teaspoon almond extract 3/4 cup soft butter (do not use margarine) |
3/4 cup sugar 1 small egg white, unbeaten 1 3/4 cups flour |
|
Mix vanilla, almond, butter, sugar and egg whites well. Stir in flour. Chill dough until stiff. Press into tins in a thin layer. Bake on a cookie sheet at 350° for 12-15 minutes. Do not let them get brown. Allow to cool in tins for a minute, then tap out onto a towel to cool completely. Eat any you break immediately. Everyone helps make these cookies for Christmas at our house. | |
Kransa
Olive Jacobson--recipe from her aunt, Edna Nelson
|
1 cup butter 1 cup sour cream 2 cups flour |
2 tablespoons sugar sugar (for top) |
|
Mix together. Roll out on floured board to 1/2" thick. Cut with donut cutter. Put lots of sugar on top. Bake. Dough is easier to work with if it is cooled for a couple hours. | |
Rosette Cookies
Matt Stanley
|
2 eggs, slightly beaten 2 teaspoons sugar 1 cup milk |
1 cup sifted flour 1/4 teaspoon salt 1 tablespoon almond or rum extract |
|
Add sugar to eggs, then add milk. Sift flour with salt; stir into egg mixture and beat until smooth--about the consistency of heavy cream. Add flavoring. Fry in deep fat fryer (Fry Daddy works great), cool on paper towels, sprinkle with confectioner's sugar or cinnamon- sugar combination. Serve with either side of cookie face up. | |
Swedish Hugs
Olive Jacobson
|
1 pound of butter, softened 2 cups brown sugar 1 egg 1 cup almonds, chopped 2 teaspoons cinnamon 2 teaspoons cardamom |
1 teaspoon vanilla 1 teaspoon baking powder 3 1/2 cups flour beaten egg sugar blanched almonds for top |
|
Mix butter, brown sugar, 1 egg, chopped almonds, spices, vanilla, baking powder, and flour. Roll into walnut size balls. If you have trouble rolling balls, refrigerate for a couple of hours first. Dip one side of ball in beaten egg and then in sugar. Place that side up on greased cookie sheet. Press a blanched almond into ball top. Bake in 350° oven until lightly browned, 14-16 minutes. Don't overbake. | |
Grandma Stanley's Oatmeal Cookies
Harriet Stanley
|
1 cup sugar 1 cup shortening 1 teaspoon salt 2 cups oatmeal 2 cups flour 1 cup raisins |
5 tablespoons water (from boiled raisins) 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon vanilla 1 cup walnuts |
|
First boil raisins--do not drain until you have taken out the 5 tablespoons water. Mix ingredients in order. Put soda in cup and add raisin water, then add to ingredients. Add drained raisins and walnuts. Drop on greased cookie sheet. Bake at 350-375° for about 13 minutes--check after 10 minutes. Makes 3 dozen. These are a great favorite in the Stanley family. | |
Ginger Snaps
Olive Jacobson
|
1 1/2 cups shortening 2 cups sugar 2 eggs 1/2 cup molasses 4 cups flour |
2 teaspoons soda 2 teaspoons cinnamon 2 teaspoons cloves 2 teaspoons ginger |
|
Cream together shortening and sugar. Beat in eggs. Add molasses and sifted dry ingredients. Roll into 1" balls. Dip into sugar, press flat. Bake at 375° 15-18 minutes. | |
Ginger Creams
Alice Sullivan
|
1 cup shortening 1 cup brown sugar 3/4 cup molasses 3/4 cup hot water 2 teaspoons soda |
2 teaspoons cinnamon 1/2 teaspoon ginger 2 eggs 4 cups flour 1/2 teaspoon salt |
|
Mix in order given. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 10-12 minutes. Frost with icing of 2 cups sifter powdered sugar, 1 tablespoon melted butter, 3-4 tablespoons cream, and 1 teaspoon vanilla. | |
Rocky's Pumpkin Cookies
Rocky Sullivan
|
1/2 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1-2 eggs 1 cup pumpkin 1/2 teaspoon salt 1 teaspoon vanilla |
2 cups flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon cinnamon Ginger, cloves, allspice, if desired 1 cup raisins, dates, coconut, or 1/2 cup nuts, as desired |
|
Cream shortening and sugars until fluffy. Add eggs, pumpkin, salt, and vanilla; mix. Sift together flour, baking powder, soda, and spices. Add to mixture. Add raisins, dates, coconut, or nuts as desired. Drop by teaspoons on greased cookie sheet. Bake at 375° for 8-10 minutes. Enjoy. I always double this recipe. The cookies only get better each day if they last that long! | |
Pumpkin Cookies
Deb Stanley
|
2 cups sugar 1 cup shortening 2 eggs 15 oz. pumpkin 2 cups raisins |
4 cups flour 2 teaspoons cinnamon 2 teaspoons vanilla 2 teaspoons baking powder 2 teaspoons baking soda |
|
Cream sugar, shortening, and all other ingredients, flour and raisins last. Bake at 375° for 6-8 minutes.
Frosting: 8 oz. cream cheese, 3/4 stick butter, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar. | |
Date Cookie Roll
DyVonne Nelson--recipe from Edna Nelson (Brian's favorite!)
|
2 cups brown sugar 1 cup butter 2 eggs 3 cups flour 1 teaspoon cinnamon 1 teaspoon soda, dissolved in 1 tablespoon hot water |
Filling:
|
| Roll dough 1/2-inch thick and spread filling, then roll like a jelly roll and chill. When ready to bake, slice. | |
Cranberry Cookies
Mueller Family
|
3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine 1 cup granulated sugar 1 cup light brown sugar |
1 egg 1/4 cup milk 2 tablespoons lemon juice 3 cups fresh or frozen cranberries, chopped or ground 1 cup chopped walnuts |
|
Preheat oven to 375°. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1" apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Watch to make sure bottoms don't get overdone, especially when using dark pans. Remove from cookie sheets to wire racks; cool. Yield: about 8 dozen. | |
Monster Cookies
Kim Toney
|
6 eggs 2 1/4 cups brown sugar 2 cups sugar 1 1/2 teaspoons vanilla 1 1/2 teaspoons Karo syrup 4 teaspoons soda |
1/2 pound butter 2/3 (1 1/2 pound) can peanut butter (1 7/8 cups) 9 cups oatmeal 12 oz. chocolate chips 12 oz. M & M's candy |
|
Bake 12 minutes at 350°. Do not overbake (no flour)! | |
Snickerdoodles
Jill Kounovsky
|
3/4 cup sugar 1/2 cup butter or margarine 1 egg 1/2 teaspoon vanilla 1 1/2 cups all-purpose flour shortening |
1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons sugar 2 tablespoons ground cinnamon |
|
In large mixing bowl, cream 3/4 cup sugar and butter or margarine with a wooden spoon. Beat in the eggs and vanilla. Stir in flour, salt, baking soda, and cream of tartar. Mix well with spoon. In a small bowl, combine the 2 tablespoons sugar and cinnamon. Grease 1 or 2 cookie sheets with shortening. Shape dough into 1" balls, roll each in the sugar-cinnamon mixture. Bake 8-10 minutes at 375°. Makes about 36 cookies. | |
Ranger Cookies
Jill Kounovsky
|
1 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour |
1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup oatmeal 1 cup coconut 2 cups rice crispies |
|
Cream shortening and sugars; add eggs and vanilla. Sift flour, salt, baking soda, and baking powder; add to egg mixture. Stir in oatmeal, coconut, and rice crispies. Drop by spoonful and bake for 13 minutes at 300°. Makes about 5 dozen. | |
Cinnamon Crispies
Greta Jacobson
|
2 - 2 1/2 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 3/4 cup water 1/2 cup margarine or butter |
1 egg 2 tablespoons margarine or butter 1 1/2 cups sugar 3 teaspoons cinnamon 6 tablespoons finely chopped nuts, if desired |
|
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 2 tablespoons sugar, salt and yeast; blend well. In small saucepan, heat water and 1/2 cup margarine until very warm (120-130°F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups flour to make a stiff dough. Cover tightly; chill 2 hours or until dough is easy to handle. Turn dough onto lightly floured surface. Roll to 18 x 10-inch rectangle; spread with 2 tablespoons margarine. Combine 1 1/2 cups sugar and cinnamon. Sprinkle 1/2 cup of mixture over dough. Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 1-inch slices. On cookie sheet or large sheet of foil, spread remaining sugar-cinnamon mixture. Place slices, one at a time, on mixture; roll each to 5-inch circle, turning once. Place crispies on ungreased cookie sheets. Sprinkle each with 1 teaspoon nuts, if desired; press in gently. Heat oven to 400°. Bake 10-12 minutes or until golden brown. Remove from cookie sheets immediately; cool completely. Makes 18 crispies. If crispier product is desired, place crispies on greased cookie sheets. | |
Pistachio White Chocolate Chip Cookies
Gary Nelson
|
1 1/4 cups butter or margarine, room temp. 2 cups light brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda |
1 teaspoon baking powder 1/2 cup rolled oats 1 (12 oz.) package white chocolate or vanilla chips 1 1/3 cups natural California pistachios, chopped |
|
Cream butter with sugar. Beat in eggs and vanilla. Combine flour, baking soda, baking powder, and oats. Gradually add flour mixture to butter mixture, mix well. Stir in chocolate chips and 1 cup pistachios. Drop batter by heaping teaspoons onto ungreased baking sheets, allowing for spreading. Sprinkle and press some of remaining pistachios on top of each. Bake at 350° for 8-10 minutes, or until light golden. For chewy cookies, do not overbake. Let cool awhile on cookie sheet to set. Makes 5 dozen. | |
Soft Chocolate Chip Cookies
Mueller Family
|
1 cup white sugar 2 cups brown sugar 1 cup margarine 3 eggs 2 teaspoons vanilla 2 cups quick oatmeal |
2 cups milk 5 1/2 cups flour 1 teaspoon soda 1 1/2 teaspoons salt 12 oz. package chocolate chips |
|
Combine sugar and margarine; add eggs and vanilla. Mix in quick oats, milk, flour, soda, and salt. Add chips. Drop by teaspoonfuls onto cookie sheets. Bake at 375° for 10-12 minutes. Makes about 8 dozen. | |
Pumpkin Bars
DoLores Kounovsky
|
4 eggs 1 cup salad oil 2 cups sugar 1 (15 oz.) can pumpkin 2 cups flour 2 teaspoons baking powder |
1/2 teaspoon cloves 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg |
|
Mix eggs, oil, sugar, and pumpkin. Sift together remaining ingredients and add to pumpkin mixture; mix well. Bake in a greased 12 x 18 x 1 jelly roll pan at 350° for 30 minutes. Frost. Tastes like pumpkin pie--without all the work. Frosting: | |
|
1 (6 oz.) package cream cheese
3/4 stick margarine 1 tablespoon cream or milk |
1 teaspoon vanilla
4 cups powdered sugar |
| Beat cheese, butter, vanilla, and cream until soft. Add sugar until spreading consistency. | |
Grama's Pumpkin Bars
Kathryn Stanley
|
4 eggs
1 cup oil 2 cups sugar 2 cups pumpkin (Deb Stanley's works really well) |
1 teaspoon vanilla
2 cups flour 1 teaspoon soda 1 teaspoon salt 2 teaspoons pumpkin pie spice |
| Mix all ingredients, this will be thin. Bake in greased jelly roll pan at 350° for 20 minutes. Frost with cream cheese frosting: | |
|
4 oz. cream cheese
1 teaspoon vanilla |
1 stick butter
3 3/4 cups powdered sugar |
| Mix until creamy, spread on cool bars. | |
Pumpkin Bars
Deb Stanley
|
2 cups sugar 4 eggs 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon vanilla |
1 cup oil 2 cups pumpkin (16 oz. can) 1 teaspoon soda 1/2 teaspoon salt 2 cups flour |
|
Mix all together. Bake 20 minutes at 350° on jelly roll pan. Use a cream cheese frosting. | |
Carrot Bars
Alice Sullivan
|
4 eggs 2 cups sugar 1 1/3 cup cooking oil (scant) 2 cups flour 2 teaspoons soda 1 teaspoon salt 2 teaspoons cinnamon |
1 teaspoon nutmeg 3 small jars carrot baby food Frosting:
|
|
Beat eggs; add sugar, then oil. Add mixed dry ingredients. Add carrots last. Bake in 11 x 17 pan 30 minutes at 375° or in 9 x 13 pan for 40 minutes at 350°. Frost and spread with nuts. Makes lots of frosting. | |
Cranberry-Date Bars
DoLores Kounovsky
|
1 (12 oz.) package (3 cups) cranberries 1 (8 oz.) package chopped pitted dates 1/4 cup water 1 teaspoon vanilla 2 cups all-purpose flour 2 cups regular or quick rolled oats 1 1/2 cups packed brown sugar |
1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup margarine or butter, melted 2 cups sifted powdered sugar 2 tablespoons orange or lemon juice 1/2 teaspoon vanilla |
|
For filling, in a medium saucepan combine cranberries, dates, and water. Cook covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in 1 teaspoon vanilla. Set filling aside. In a large mixing bowl stir together flour, rolled oats, brown sugar, baking soda, and salt. Stir in the melted margarine or butter until well blended. Pat half of the oat mixture onto the bottom of a 13 x 9 x 2 baking pan. Bake at 350° for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle with remaining oat mixture. Pat gently. Bake for 20-22 minutes more or until golden brown. Cool in pan on a wire rack. For glaze, in a medium mixing bowl, combine powdered sugar, orange or lemon juice, and 1/2 teaspoon vanilla. Stir in enough additional juice, 1 teaspoon at a time, until of drizzling consistency. Drizzle glaze over cooled mixture in pan. Cut into bars. Makes about 32. | |
Oatmeal Carmelitas
Kim Toney
|
Crust:
2 cups flour 2 cups oatmeal 1 1/2 cups brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups margarine |
Filling:
6 oz. package (1 cup) chocolate chips 1/2 cup chopped nuts 12 oz. jar caramel ice cream topping or Homemade Caramel Sauce (next recipe) 3 tablespoons flour with ice cream topping or 4 tablespoon flour with Homemade Caramel |
| Heat oven to 350°. Grease 9 x 13 pan. Combine all crust ingredients on low until crumbly. Press half mixture into pan. Bake for 10 minutes. Sprinkle warm crust with chips and nuts. Combine caramel topping and flour. Drizzle over top. Sprinkle with reserved crust. Bake for an additional 18-22 minutes. Cool completely. Refrigerate 1-2 hours before cutting. | |
Homemade Caramel Sauce
Kim Toney
|
2 tablespoons margarine 2/3 cup brown sugar |
1/2 cup corn syrup 1/2 cup vanilla ice cream |
|
Melt margarine. Stir in brown sugar and syrup. Bring to a boil; cook until dissolved, about 1 minute, stirring constantly. Stir in ice cream. Return to boil. Remove from heat. Makes 1 cup. | |
Caramel Bars
Carmen & Bill Biddle
|
48 caramels 3/4 cup cream or evaporated milk 1 cup + 2 tablespoons butter or margarine 1 cup + 2 tablespoons brown sugar 3/4 teaspoon soda |
1/2 teaspoon salt 1 1/2 cups flour 1 1/2 cups oatmeal 1 cup chocolate chips |
|
Melt together caramels and cream or evaporated milk. Blend butter or margarine and brown sugar. Add soda, salt, flour, and oatmeal. Pat 3/4 off oatmeal mixture into pan and bake for 10 minutes at 350°. Put caramel mixture on top. Add chocolate chips and sprinkle top with the remaining dough. Bake another 15 minutes. | |
German Chocolate Bars
Deb Stanley:German chocolate cake mix 1/4 cup evaporated milk 1/4 cup regular milk 1 bag Kraft caramels 2/3 cup margarine 1/2 package chocolate chips |
Gary Nelson:German chocolate cake mix 1 small can (2/3 cup) evaporated milk 14 oz. Kraft caramels 3/4 cup melted butter 1 cup chocolate chips 1 cup chopped walnuts |
Kim Toney:German chocolate cake mix 2/3 cup evaporated milk 1 bag caramels 3/4 cup melted butter chocolate chips |
|
Mix evaporated milk and caramels; melt. Mix together cake mix, regular milk, and melted margarine. Put 3/4 of this mixture in bottom of ungreased 9 x 13 pan. Bake 6 minutes at 350°. Pour caramel over top. Place chocolate chips over warm caramel. Swirl as they melt. Sprinkle with remaining dough over top. Bake 15 minutes at 350°. |
Melt caramels with 1/3 cup evaporated milk. Combine cake mix, butter, and remaining milk and nuts. Stir until mixed. Pour half of dough into 9 x 13 pan. Bake at 350° for 6 minutes. Pour melted caramels over baked mixture. Sprinkle chocolate chips over caramels. Spread the rest of dough on top of mixture and bake at 350° for 15 minutes. It is impossible to spread last half of mixture, so make patties with last half of mixture. Cut when they are still slightly warm. |
Heat caramels and 1/3 cup evaporated milk until melted; set aside. Combine cake mix, 1/3 cup evaporated milk, and butter. Put half of this mixture in 9 x 13 pan. Bake for 6 minutes at 350°. Sprinkle chocolate chips on and spread caramel over that. Put rest of dough on top--drop by spoonfuls. Bake for 15-18 minutes. Kim calls these Caramel Brownies. |
Oatmeal Chocolate Bars
Mueller Family--recipe from DyVonne Nelson
|
1/2 cup butter, softened
1 cup brown sugar 1 egg, unbeaten 1 1/4 cups flour 1/2 teaspoon soda 1/4 teaspoon salt 1 1/2 cups oatmeal |
Filling:
1 can sweetened condensed milk 1 (6 oz.) bag chocolate chips 2 tablespoons butter 1 teaspoon vanilla |
| Mix together butter, brown sugar, egg, flour, soda, salt, and oatmeal. Pat half of this mixture in a 9 x 13 pan. Melt filling ingredients and stir well. (We melt them in a bowl in the microwave.) Pour over crust. Sprinkle with remaining oatmeal mixture. Bake at 350° for 20-25 minutes. | |
Chocolate Crunch Brownies
Kim Toney
|
1 cup butter or margarine, softened 2 cups sugar 4 eggs 6 tablespoons baking cocoa 1 cup flour 2 teaspoons vanilla |
1/2 teaspoon salt 1 (7 oz.) jar marshmallow creme 1 cup creamy peanut butter 2 cups semi-sweet chocolate chips (12 oz.) 3 cups Rice Krispies |
|
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, four, vanilla, and salt; spread in a greased 9 x 13 pan. Bake at 350° for 25 minutes, or until brownies are done. Cool. Spread marshmallow creme over cooled brownies. In a saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat, stir in cereal. Spread over marshmallow layer. Chill before cutting. Recipe says to store in refrigerator, but I don't-- it makes them too hard! Enjoy! | |
Oh Henry Bars
Harriet Stanley
|
1/2 cup white syrup 1/2 cup sugar 1 cup + 2 tablespoons peanut butter (1 small jar) |
3 cups Rice Krispies 1 package butterscotch chips 1/2 cup chocolate chips |
|
Melt white syrup and sugar together until it bubbles. I use the microwave. Then add peanut butter and heat. When bubbly, add Rice Krispies; stir; pat into 9 x 13 pan. I always double this and put in jelly roll pan. Frost with chips, melted together--watch this and keep stirring. Takes 15-20 minutes. Keeps well in refrigerator. | |
Mississippi Mud Bars
Kim Toney
|
1/2 cup softened butter 1 1/2 cups sugar 3 eggs 1 tablespoon vanilla 1 1/2 cups flour 1/2 cup unsweetened cocoa powder |
1/4 teaspoon salt 1 cup coconut 1 cup walnuts, toasted and chopped (divided) 1 (7 oz.) jar marshmallow creme 1/2 cup miniature semisweet chocolate chips |
|
Beat butter and sugar until fluffy. Beat in eggs and vanilla. On low, stir in flour, cocoa, and salt. By hand, stir in coconut and 3/4 cup walnuts. Spread in greased 9 x 13 pan and bake 30 minutes at 300°. Remove from oven and spread with marshmallow creme. Sprinkle with chocolate chips and remaining walnuts. Bake 5-8 minutes until marshmallow is almost set and chocolate is melted. | |
Southwestern Bars
Kim Toney
|
3/4 cup margarine 1 box German chocolate cake mix 3 cups small marshmallows 6 oz. butterscotch chips |
1 1/2 cups flaked coconut 1 cup chopped nuts 1 can sweetened condensed milk |
|
In oven, melt margarine in 15 x 10 pan. Sprinkle remaining ingredients over. Bake at 350° for 25 minutes. | |
Lemon Bars
Joyce Mueller--recipe from her mom, Gladys Nelson
|
Crust:
Filling:
|
3 tablespoons lemon juice Frosting:
|
|
Mix crust ingredients and put into an 8-inch square pan. Bake 20 minutes at 350°. Combine filling ingredients. Pour over first layer. Bake 25 minutes at 350°. Cool. Mix together powdered sugar, vanilla, butter, and lemon juice for frosting. Add enough cream to spread. Frost bars. | |
Lemon Squares
Alice Sullivan
|
1st Part:
1/2 cup butter or oleo 1 cup flour 1/2 cup powdered sugar 2nd Part:
|
2 tablespoons flour 1/4 teaspoon baking powder 2 eggs 1 tablespoon lemon rind 2 tablespoons lemon juice |
|
Mix butter, 1 cup flour, and powdered sugar as for pie crust. Pat into 9-inch pan. Bake 15 minutes at 350°. Mix 2nd part ingredients and pour over crust. Bake 20 minutes at 350°. Dust with powdered sugar. Cut into squares. | |
Lemon Bars
Matt Stanley
|
2 cups flour 1/2 cup powdered sugar 1 cup butter 4 eggs 1 tablespoon flour |
6 tablespoons lemon juice (Minute Maid or fresh juice) 2 cups sugar powdered sugar for dusting |
|
Mix 2 cups flour, powdered sugar, and butter with pastry cutter. Press in bottom of greased pan and bake 20 minutes at 350°. While crust is baking, beat eggs, 1 tablespoon flour, lemon juice, and sugar. Pour this over baked crust and bake for an additional 25 minutes at 350°. When the bars are cool, dust with powdered sugar. You can cut these in various shapes to dress them up. | |
Cherry Danish Bars
Mueller Family
|
2 1/2 cups flour 1 cup shortening 1 egg yolk + enough milk to make 2/3 cup liquid (reserve egg white) 1 teaspoon salt |
1 tablespoon sugar 1 can cherry pie filling 1 cup powdered sugar 1 tablespoon water 1 teaspoon vanilla |
|
Mix together flour, shortening, egg yolk, milk, salt, and sugar as for pie crust. Roll out half of pastry to fit jelly roll pan. Press on sides. Spread pie filling over crust. Roll out remaining dough, cover, and seal. Beat egg white and brush over crust. Bake at 375° for 40 minutes. While warm, drizzle with glaze of powdered sugar, water, and vanilla. You may need to add more water to obtain drizzling consistency. | |
Old Norwegian Lefse
Matt Stanley
|
5 large potatoes, peeled 1 teaspoon salt Flour (1/2 cup for each cup mashed potatoes) |
1/2 cup sweet cream 3 tablespoons butter |
|
Boil potatoes and mash very fine. Add cream, butter, and salt. Beat until light and let cool; add flour. Take a piece of the dough, roll as for pie crust, rolling as thin as possible and as large as it will go on griddle. Bake until a light brown, turning frequently to prevent scorching. Pile on a plate, buttering each one. You can sprinkle cinnamon and sugar on them for a special treat. They are necessary when you are eating lutefisk. | |
Lefse
Joyce Mueller
|
8 cups cooked, riced potatoes 8 tablespoons butter 1/2 cup cream |
1 tablespoon salt 3 cups flour |
|
Put cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and salt. Allow to cool. When mashed potatoes are cold, mix in flour. Divide into balls and roll thin, using a floured pastry cloth and covered, floured rolling pin. Bake on griddle just until they start to turn brown, turning once with a long, flat lefse stick. I stack them between clean dish towels with a large plastic bag under towels and on top to keep them moist. Let them cool slowly this way. (I usually leave them overnight.) Then package and refrigerate or freeze. To serve, spread with butter and sugar. | |
The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]